RANCH DRESSING, easy, clean, fresh, GOOD. (use fresh OR dried herbs)

• 1/2 cup buttermilk** (don't buy...make your own w/ skim milk)
• HOW TO MAKE BUTTERMILK: 1/2 cup of skim milk + 1/2 tsp white vinegar, let sit for 5 minutes. 
• 1/2 cup Plain Greek Yogurt or Fage (I used Fage)
• 2 tablespoon fresh parsley leaves (or more to taste)
• 2 tablespoon fresh chives (or more to taste)
• 2 tablespoons dill
• 1 tablespoon cider vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Toss everything in a food processor and blend.  Done.

BTW, DRIED HERBS WORK TOO!  Here's the deal, though.  DRIED HERBS ARE MORE POTENT than FRESH.  People OFTEN mistakenly think the other way around.  So...if you are using DRIED herbs, you will use LESS.  The exact ratio is 1:3...1 tsp to 3 tsp...1 tbsp to 3 tbsp...etc.  You can easily google exact measurements if you are still confused, or mathematically challenged like myself.

By the way, you have room for a lot of adjustments here.  You can add more (or less) of anything really...just taste as you go and blend until you are content. 

**OPTIONAL FOR KEFIR LOVERS:  use half buttermilk/half of your kefir or heck, go out on a limb and try using all kefir in place of buttermilk! :)

FYI: this doesn't have a long shelf life, so until I can create a recipe that does, make this in small batches.  (I actually cut this recipe in half when I make it)

Use as salad dressing, veggie dip, or on my rosemary ranch chicken!

Makes about 1-1 1/2 cups.